JP4842736B2 - Taste improving agent for alcoholic beverages - Google Patents
Taste improving agent for alcoholic beverages Download PDFInfo
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- JP4842736B2 JP4842736B2 JP2006229941A JP2006229941A JP4842736B2 JP 4842736 B2 JP4842736 B2 JP 4842736B2 JP 2006229941 A JP2006229941 A JP 2006229941A JP 2006229941 A JP2006229941 A JP 2006229941A JP 4842736 B2 JP4842736 B2 JP 4842736B2
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims description 41
- 235000019640 taste Nutrition 0.000 title claims description 41
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Landscapes
- Alcoholic Beverages (AREA)
Description
本発明は、ブナ科コナラ属植物の溶媒抽出物の精製物、詳しくは、ブナ科コナラ属植物を溶媒で抽出して得られる抽出液を多孔質樹脂に吸着させ、エタノールで溶離して得られる、樹脂吸着エタノール溶離成分の一部又は全部を選択的に除去されているブナ科コナラ属植物の精製抽出物、およびこの精製抽出物を有効成分とするアルコール飲料の呈味向上剤に関する。 The present invention is a purified product of a solvent extract of a beech family Quercus, specifically, an extract obtained by extracting a beech family Quercus with a solvent, adsorbed on a porous resin, and obtained by eluting with ethanol. Further, the present invention relates to a purified extract of a beech family Quercus plant from which part or all of a resin-adsorbed ethanol elution component has been selectively removed, and a taste improver for alcoholic beverages containing the purified extract as an active ingredient.
アルコール飲料は嗜好飲料として、広く飲用されている。しかしながら、アルコール飲料、特に高アルコール濃度（約７．０％以上）の飲料は、アルコール（エタノール）特有の強い刺激感やアルコール臭を有し、飲みにくいといった不満が聞かれることもある。そこで、まろやかで飲みやすいアルコール飲料を得るために、種々の提案がなされている。例えば、カプシクム属アヌム種（ Capsiucum annum L. var.grossum）の植物であるパラディチョムパプリカの呈味改善成分を有効成分とするアルコール飲料の呈味改善剤（特許文献１）、アルコール飲料を多数の微細通孔を有する分相法多孔質体の微細通孔を通じて透過させることにより長期間熟成した高級品に近いまろやかな呈味に向上させる方法（特許文献２）、ベタインを含有させたアルコール含有食品（特許文献３）、焼酎を竹炭で接触処理することにより焼酎の香味を改質する方法（特許文献４）、等が知られている。 Alcoholic beverages are widely drunk as preferred beverages. However, alcoholic beverages, particularly beverages with a high alcohol concentration (about 7.0% or more), have a strong irritation and alcohol odor peculiar to alcohol (ethanol) and may be unsatisfactory. Therefore, various proposals have been made to obtain a mellow and easy-to-drink alcoholic beverage. For example, a taste improving agent for alcoholic beverages (Patent Document 1) containing as an active ingredient a taste-improving ingredient of Paradixom paprika, which is a plant of the Capsiucum annum L. var. Method of improving mellow taste close to high-grade products aged for a long time by permeating through fine pores of a phase separation method porous body having fine pores (Patent Document 2), alcohol-containing food containing betaine (Patent Document 3), a method for modifying the flavor of shochu by contacting the shochu with bamboo charcoal (Patent Document 4), and the like are known.
また、まろやかで飲みやすいアルコール飲料を得るための別の方法も存在する。即ち、一般に、ウイスキーやブランデー等の蒸留酒は、長期間の貯蔵熟成により味の「まるみ」（まろやかな呈味）を生じることが知られているが、この長期貯蔵熟成により初めて得られる「まるみ」を短期間に増進せしめる目的で、熟成香を付与する試みがなされている。例えば、蒸留酒に酢酸、コハク酸、シリンガ酸、フェルラ酸、イソアミルアルコール等を添加して蒸留酒の品質を改良する方法（特許文献５）や、１−（２−ヒドロキシ−２．６．６−トリメチルシクロヘキシリデン）−１−ブテン−３−オール（アレンジオールとも称される）を微量添加して熟成香を付与する方法（特許文献６）、木材を挿入したアルコール飲料に超音波処理を行うことによってアルコール飲料の成熟感を増強する方法（特許文献７）等が知られている。
上記のとおり、長期間の貯蔵熟成によりアルコール飲料に味の「まるみ」生じることが経験的に知られていることから、樽の熟成が貯蔵されている酒類に及ぼす影響について、長年に渡り研究が進められている。そして、エステル成分の生成酸化反応、水・アルコールの蒸散、樽材成分の溶出・分解などの様々な要因により、貯蔵されている酒類は複雑な香味を有するように仕上がることが解明されつつある。しかし、今もなお、味の「まるみ」に寄与する物質が何であるかは明らかになっておらず、アルコール飲料に、味の「まるみ」を付加することができる組成物の開発が望まれていた。 As mentioned above, it has been empirically known that a long-term storage aging produces a “rounded” taste in alcoholic beverages, and many years have been investigating the effects of barrel aging on stored liquors. It is being advanced. And it is being elucidated that the stored liquors are finished to have a complex flavor due to various factors such as the oxidation reaction of the ester component, the transpiration of water / alcohol, and the elution / decomposition of the barrel material component. However, it is still unclear what substances contribute to the taste “marumi”, and the development of a composition that can add the taste “marumi” to alcoholic beverages is desired. It was.
本発明の課題は、アルコール飲料に、味の「まるみ」を付加することができる、アルコール飲料の呈味向上作用を有する組成物を提供することである。 The subject of this invention is providing the composition which has the taste improvement effect | action of an alcoholic beverage which can add "marumi" of taste to an alcoholic beverage.
本発明者らは、長期間の貯蔵熟成により得られる「まるみ」に寄与する物質について鋭意検討した結果、その物質の一つが、ウイスキーやブランデーの熟成用樽材として用いられているブナ科コナラ属植物、特にオーク類を溶媒で抽出して得られるブナ科コナラ属植物の溶媒抽出物であることを発見した。そして、当該抽出物をアルコール飲料に添加すると、アルコール特有の刺激やアルコール臭が低減されるばかりか、アルコール飲料に好ましい風味、具体的にはすっきりとした甘味が付与されることを見出した。 As a result of intensive studies on a substance that contributes to “marumi” obtained by long-term storage aging, the present inventors have found that one of the substances is the beech family Quercus that is used as a barrel material for ripening whiskey and brandy. It has been found that the extract is a solvent extract of a beech family Quercus that is obtained by extracting a plant, particularly oak, with a solvent. And when the said extract was added to alcoholic beverage, it discovered that not only the irritation | stimulation peculiar to alcohol and alcohol odor were reduced, but also the flavor favorable to alcoholic beverage, specifically refreshing sweetness was provided.
さらに、本発明者らは、当該抽出物をスチル−ベンゼン系合成樹脂のような多孔質樹脂を用いて処理することにより得られた精製物をアルコール飲料に添加した場合に、精製前の抽出物を添加した場合と比較して顕著に高いアルコール飲料の呈味向上作用が認められることを見出し、本発明を完成するに至った。 Furthermore, the present inventors added an extract before purification when a purified product obtained by treating the extract with a porous resin such as a still-benzene synthetic resin was added to an alcoholic beverage. As a result, it was found that a significantly higher taste-improving effect of alcoholic beverages was observed compared to the case where the odorant was added, and the present invention was completed.
従って、本発明は、ブナ科コナラ属植物の溶媒抽出物の精製物、及びそれを有効成分とするアルコール飲料の呈味改善剤に関する。 Therefore, this invention relates to the refinement | purification thing of the solvent extract of the beech family Quercus plant, and the taste improving agent of the alcoholic beverage which uses it as an active ingredient.
本発明の精製抽出物（本明細書中、単に、「精製抽出物」ということもある）は、アルコール飲料の摂取時に摂取することにより、または、当該抽出物をアルコール飲料に添加又は配合させることにより、アルコール飲料におけるアルコール特有の刺激やアルコール臭が低減され、かつすっきりとした甘味を付加するので、アルコール飲料の呈味を向上させることができる。また、本発明の精製抽出物は、アルコール飲料だけでなく、茶、コーヒー等にも有効に用いることができ、その呈味を向上させることが可能である。 The purified extract of the present invention (in the present specification, sometimes simply referred to as “purified extract”) is taken when ingesting an alcoholic beverage, or the extract is added to or blended with an alcoholic beverage. Thereby, the irritation | stimulation peculiar to alcohol and alcohol odor in alcoholic beverage are reduced, and since the refreshing sweetness is added, the taste of alcoholic beverage can be improved. In addition, the purified extract of the present invention can be used effectively not only for alcoholic beverages but also for tea, coffee, etc., and can improve the taste.
本発明の精製抽出物は、天然素材から分離されたものであるため穏やかな作用を有し、極めて安全性が高い。 Since the purified extract of the present invention is separated from natural materials, it has a gentle action and is extremely safe.
ブナ科コナラ属植物
本発明で用いられるブナ科（Ｆａｇａｃｗａｅ）コナラ属（Ｑｕｅｒｃｕｓ ｓｐ）の植物としては、例えば、コナラ（ナラ）（Ｑｕｅｒｃｕｓ ｓｅｒｒａｔａ Ｔｈｕｎｂ．）、ミズナラ（オオナラ）（Ｑｕｅｒｃｕｓ ｇｒｏｓｓｅｓｅｒｒａｔａ Ｂｌｕｍｅ ， Ｑｕｅｒｃｕｓ ｃｒｉｓｐｕｌａ Ｂｌｕｍｅ ， Ｑｕｅｒｃｕｓ ｍｏｎｇｏｌｉｃａ Ｆｉｓｃｈ． ｖａｒ．ｇｒｏｓｓｅｓｅｒａｔａ （Ｂｌｕｍｅ） Ｒｅｈｄ． ｅｔ Ｗｉｌｓ．），クヌギ（Ｑｕｅｒｃｕｓ ａｃｕｔｉｓｓｉｍａ Ｃａｒｒｕｔｈ．），アベマキ（Ｑｕｅｒｃｕｓ ｖａｒｉａｂｉｌｉｓ Ｂｌｕｍｅ），カシワ（Ｑｕｅｒｃｕｓ ｄｅｎｔａｔａ Ｔｈｕｎｂ．），ナラガシワ（Ｑｕｅｒｃｕｓ ａｌｉｅｎａ Ｂｌｕｍｅ），ウバメガシ（Ｑｕｅｒｃｕｓ ｐｈｉｌｌｙｒａｅｏｉｄｅｓ Ａ． Ｇｒａｙ），シラカシ（クロガシ）（Ｑｕｅｒｃｕｓｍｙｒｓｉｎａｅｆｏｌｉａ Ｂｌｕｍｅ ， Ｃｙｃｌｏｂａｌａｎｏｐｓｉｓ ｍｙｒｓｉｎａｅｆｏｌｉａ （Ｂｌｕｍｅ） Ｏｅｒｓｔ．），アラカシ（Ｑｕｅｒｃｕｓ ｇｌａｕｃａ Ｔｈｕｎｂ． ， Ｃｙｃｌｏｂａｌａｎｏｐｓｉｓ ｇｌａｕｃａ （Ｔｈｕｎｂ．） Ｏｅｒｓｔ．），ツクバネガシ（Ｑｕｅｒｃｕｓ ｐａｕｃｉｄｅｎｔａｔａ Ｆｒａｎｃｈ． ， Ｑｕｅｒｃｕｓ ｓａｌｉｃｉｎａ Ｂｌｕｍｅ ， Ｃｙｃｌｏｂａｌａｎｏｐｓｉｓ ｐａｕｃｉｄｅｎｔａｔａ Ｋｕｄｏ ｅｔ Ｍａｓａｍ． ， Ｑｕｅｒｃｕｓ ｓｅｓｓｉｌｉｆｏｌｉａ Ｂｌｕｍｅ， Ｃｙｃｌｏｂａｌａｎｏｐｓｉｓ ｓｅｓｓｉｌｉｆｏｌｉａ Ｂｌｕｍｅ），ウラジロガシ（Ｑｕｅｒｃｕｓ ｓｔｅｎｏｐｈｙｌｌａ Ｍａｋｉｎｏ ， Ｑｕｅｒｃｕｓ ｓａｌｉｃｉｎａ Ｂｌｕｍｅ ， Ｃｙｃｌｏｂａｌａｎｏｐｓｉｓ ｓａｌｉｃｉｎａ （Ｂｌｕｍｅ） Ｏｅｒｓｔ．），ヨコメガシ（シマガシ）（Ｑｕｅｒｃｕｓ ｇｌａｕｃａ Ｔｈｕｎｂ． ｖａｒ．ｆａｓｃｉａｔａ Ｂｌｕｍｅ），ヒリュウガシ（Ｑｕｅｒｃｕｓ ｇｌａｕｃａ Ｔｈｕｎｂ． ｖａｒ． ｌａｃｅｒａ Ｍａｔｓｕｍ．），アカガシ（オオガシ，オオバガシ）（Ｑｕｅｒｃｕｓ ａｃｕｔａ Ｔｈｕｎｂ． ， Ｃｙｃｌｏｂａｌａｎｏｐｓｉｓ ａｃｕｔａ （Ｔｈｕｎｂ．） Ｏｅｒｓｔ．），イチイガシ（Ｑｕｅｒｃｕｓ ｇｉｌｖａ Ｂｌｕｍｅ ，Ｃｙｃｌｏｂａｌａｎｏｐｓｉｓ ｇｉｌｖａ （Ｂｌｕｍｅ） Ｏｅｒｓｔ．），ホワイトオーク（Ｑｕｅｒｃｕｓ ａｌｂａ Ｌ．），アリゾナホワイトオーク（Ｑｕｅｒｃｕｓ ａｒｉｚｏｎｉｃａ），スワンプホワイトオーク（Ｑｕｅｒｃｕｓ ｂｉｃｏｌｏｒ Ｗｉｌｌｄ．），ターキーオーク（イタリアンオーク）（Ｑｕｅｒｃｕｓ ｃｅｒｒｉｓ Ｌ．），モールオーク（キャニオンライブオーク、アリゾナスクラブオーク）（Ｑｕｅｒｃｕｓ ｃｈｒｙｓｏｌｅｐｉｓ Ｌｉｅｂｍ．），ブラックジャックオーク（Ｑｕｅｒｃｕｓ ｍａｒｉｌａｎｄｉｃａ），石栗（Ｑｕｅｒｃｕｓ ｃｏｒｎｅａ Ｌｏｕｒ．， Ｌｙｔｈｏｃａｒｐｕｓ ｃｏｒｎｅａ（Ｌｏｕｒ．）Ｒｅｈｄ．），シンオーク（Ｑｕｅｒｃｕｓ ｇａｍｂｅｌｉｉ Ｎｕｔｔ．），エンシナ（Ｑｕｅｒｃｕｓ ａｇｒｉｆｏｌｉａ Ｎｅｅ），ブルーオーク（Ｑｕｅｒｃｕｓ ｄｏｕｇｌａｓｉｉ），ウォーターオーク（Ｑｕｅｒｃｕｓ ｎｉｇｒａ），パルマーオーク（Ｑｕｅｒｃｕｓ ｐａｌｍｅｒｉ），ピンオーク（Ｑｕｅｒｃｕｓ ｐａｌｕｓｔｒｉｓ），カルフォルニアスクラブオーク（Ｑｕｅｒｃｕｓ ｄｕｍｏｓａ），アモリーオーク（Ｑｕｅｒｃｕｓ ｅｍｏｒｙｉ Ｔｏｒｒ．），メサオーク（Ｑｕｅｒｃｕｓ ｅｎｇｅｌｍａｎｎｉｉ Ｇｒｅｅｎｅ），オレゴンホワイトオーク（Ｑｕｅｒｃｕｓ ｇａｒｒｙａｎａ Ｄｏｕｇｌ．），オレゴンホワイトオーク（Ｑｕｅｒｃｕｓ ｇａｒｒｙａｎａ Ｄｏｕｇｌ．），カリフォルニアホワイトオーク（Ｑｕｅｒｃｕｓ ｌｏｂａｔａ Ｎｅｅ），ブラックオーク（Ｑｕｅｒｃｕｓ ｖｅｌｕｔｉｎａ），カリフォルニアブラックオーク（Ｑｕｅｒｃｕｓ ｋｅｌｌｏｇｇｉｉ），バーオーク（Ｑｕｅｒｃｕｓ ｍａｃｒｏｃａｒｐａ），ウェイビーリーフオーク（Ｑｕｅｒｃｕｓ ｕｎｄｕｌａｔａ Ｔｏｒｒ．），コルクオーク（コルクガシ）（Ｑｕｅｒｃｕｓ ｌｕｃｏｍｂｅａｎａ Ｓｗｅｅｔ ，Ｑｕｅｒｃｕｓ ｓｕｂｅｒ Ｌ．），ホーリーオーク（Ｑｕｅｒｃｕｓ ｉｌｅｘ Ｌ．），オキナワウラジロガシ（Ｑｕｅｒｃｕｓ ｍｉｙａｇｉｉ Ｋｏｉｄｚ． ， Ｃｙｃｌｏｂａｌａｎｏｐｓｉｓ ｍｉｙａｇｉｉ（Ｋｏｉｄｚ．）Ｋｕｄｏ ｅｔ Ｍａｓａｍｕｎｅ），スモールオーク（Ｑｕｅｒｃｕｓ ｐｕｎｇｅｎｓ），モンゴリナラ（モウコガシワ）（Ｑｕｅｒｃｕｓ ｍｏｎｇｏｌｉｃａＦｉｓｃｈ．ｖａｒ．ｍｏｎｇｏｌｉｃａ），チェスナッツオーク（Ｑｕｅｒｃｕｓ ｐｒｉｎｕｓ Ｌ．），コモンオーク（リムザンオーク、イングリッシュオーク、フレンチオーク）（Ｑｕｅｒｃｕｓ ｒｏｂｕｒ Ｌ．），サウザンレッドオーク（Ｑｕｅｒｃｕｓ ｆａｌｃａｔａ），ノーザンレッドオーク（Ｑｕｅｒｃｕｓ ｒｕｂｒａ），バージニアライブオーク（Ｑｕｅｒｃｕｓ ｖｉｒｇｉｎｉａｎａ），インテリアライブオーク（Ｑｕｅｒｃｕｓ ｗｉｓｌｉｚｅｎｉ），ポストオーク（Ｑｕｅｒｃｕｓ ｓｔｅｌｌａｔａ），高山櫟（Ｑｕｅｒｃｕｓ ｓｅｍｉｃａｒｐｉｆｏｌｉａ Ｓｍ．），セシルオーク（Ｑｕｅｒｃｕｓ ｐｅｔｒａｅａ （Ｍａｔｔｕｓｃｈｋａ） Ｌｉｅｂｌｅｉｎ）等を挙げることができる。古来、ウイスキーやブランデー等の製造、貯蔵用の樽の原料として用いられてきた植物の多くはこの属に属される。特にオーク類と称される植物が好ましい。本発明でいうオーク類とは、ブナ科コナラ属の植物のうち、ウイスキーやブランデー等の製造、貯蔵用の樽の原料として用いられた植物群を言う。本発明においてはこのオーク類を好適に用いることができる。中でも、ホワイトオーク、コモンオーク、セシルオーク、スパニッシュオーク、バーオークやミズナラを特に好適に用いることができ、特にスパニッシュオークを好適に用いることができる。
Plants of the family Beechaceae (Fagacwae) Quercus sp, which are used in the present invention, include, for example, Quercus serrata Thunb., Quercus raserus blume, Quercus mongolica Fisch. var.grosseserata (blume) Rehd. et Wils.), oak (Quercus acutissima Carruth.), oriental oak (Quercus variabilis blume), oak (Quercus dentata Thunb.), Quercus Aliena (Quercus aliena blume), phillyraeoides (Q ercus phillyraeoides A. Gray), evergreen oak (Kurogashi) (Quercusmyrsinaefolia Blume, Cyclobalanopsis myrsinaefolia (Blume) Oerst.), glauca (Quercus glauca Thunb., Cyclobalanopsis glauca (Thunb.) Oerst.), Quercus Sessilifolia (Quercus paucidentata Franch., Quercus salicina Blue, Cyclobalanopsis pucidentata Kudo et Masam., Quercus sessilifolia Blume, Cyclobalanopsis sessilifolia Blume , Quercus salicina (Quercus stenophylla Makino, Quercus salicina Blume, Cyclobalanopsis salicina (Blume) Oerst.), Yokomegashi (Shimagashi) (Quercus glauca Thunb. Var.fasciata Blume), Hiryuugashi (Quercus glauca Thunb. Var. Lacera Matsum.), Cyclobalanopsis ( Quercus acuta Thumb., Cyclobalanopsis acuta (Thunb.) Oerst., Quercus gilva Blume, Cyclobalanopsis gilva. ), White Oak (Quercus alba L.), Arizona White Oak (Quercus arizonica), Swamp White Oak (Quercus bicolor Wild.), Turkish Oak (Quercus cerris L.), Mall Oak (Canyon Live Oak) Scrub Oak (Quercus chrysolepis Liebm.), Blackjack Oak (Quercus marilandica), Ishiguri (Quercus cornea Lour., Lythocarpus cornea (Lour.) Rehd.), Sin Oak (Querus Querc Blue oak Quercus douglasii, Water oak (Quercus nigra), Palmer oak (Quercus palustris), California oak (Quercus dumusa, Quemus orcure mosque). (Quercus garryana Dogl.), Oregon white oak (Quercus garryana Dogl.), California white oak (Quercus lobata Nee), Black oak (Quercus velutina), California black oak (Querc) s kelloggii), bark oak (Quercus macrocarpa), waveby leaf oak (Quercus undulata Torr.), cork oak (cork oak) (Quercus lucombeana sweet, wa Koidz., Cyclobalanopsis miyagii (Koidz.) Kudo et Masamune, Quercus pungens, Mongolinara (Quercus mongolicaFisch. Var. mongolica, chestnut oak (Quercus prinus L.), common oak (rimzan oak, English oak, French oak) (Quercus robur L.), southern red oak (Quercus falcata), northern red oak (Quercus rubria) bar oak (Quercus virginiana), interior live oak (Quercus wislizeni), post Oak (Quercus stellata), alpine yew (Quercus semicarpifolia Sm.), mention may be made of Cecil oak (Quercus pe t raea (Mattuschka) Lieblein) and the like. Since ancient times, many plants that have been used as raw materials for barrels for manufacturing and storing whiskeys and brandies belong to this genus. Particularly preferred are plants called oaks. The oak as used in the present invention refers to a plant group used as a raw material for barrels for production and storage of whiskey, brandy, etc., among plants belonging to the genus Quercus. In the present invention, these oaks can be preferably used. Among these, white oak, common oak, cecil oak, spanish oak, bar oak and mizunara can be particularly preferably used, and particularly, spanish oak can be preferably used.
これらの植物について、原料として用いる部位には特に制限されるものではなく、幹、葉、枝、樹皮、花、実などを用いることができるが、幹及び主枝から樹皮を除いた心材から抽出するのが好ましい。また、それらは採取直後でもよいし、乾燥させた後に用いてもよい。必要により粉砕、切断、細切、成形等の加工をして用いることもできる。かかる植物の木材から得られるチップ、木粉、樽等が加工品として挙げられる。樽は溶媒抽出に使用する前に内面を焼く等の加熱処理をするのが好ましい。 For these plants, the site used as a raw material is not particularly limited, and trunks, leaves, branches, bark, flowers, fruits, etc. can be used, but extracted from heartwood excluding bark from trunks and main branches. It is preferable to do this. Moreover, they may be used immediately after collection or after drying. If necessary, it can be used after being subjected to processing such as pulverization, cutting, chopping and molding. Chips, wood flour, barrels and the like obtained from the wood of such plants are listed as processed products. The barrel is preferably subjected to a heat treatment such as baking the inner surface before being used for solvent extraction.
ブナ科コナラ属植物の溶媒抽出物
本発明で用いる抽出溶媒としては、好ましくは低級アルコールの水溶液を用いることができる。ここで低級アルコールとしては、炭素数が１ないし４のアルコール（例えばメタノール、エタノール、プロパノール、ブタノール等）を挙げることができるが、飲食品に用いることを考慮すると、抽出溶媒としては、安全性の観点からエタノール水溶液を用いることが好ましい。またここでいう抽出溶媒には、低級アルコールと水のほか、抽出効率を大きく損わない範囲で他の成分が含まれていてもよい。例えば、所望により糖類、塩類またはアミノ酸などの水溶性成分や各種他の溶媒が含まれていてもよい。
Solvent extract of beech family Quercus plant As the extraction solvent used in the present invention, an aqueous solution of a lower alcohol can be preferably used. Here, examples of the lower alcohol include alcohols having 1 to 4 carbon atoms (for example, methanol, ethanol, propanol, butanol and the like). From the viewpoint, an aqueous ethanol solution is preferably used. The extraction solvent here may contain other components in addition to the lower alcohol and water as long as the extraction efficiency is not significantly impaired. For example, water-soluble components such as saccharides, salts or amino acids, and various other solvents may be included as desired.
従って、低級アルコールとして、例えばエタノールを用いる場合、エタノール水溶液として、工業的な試薬を水と混合したものを用いてもよいし、あるいは、各種アルコール製品やその仕掛品を用いてもよい。例えばブランデー、ウイスキー、焼酎、日本酒、ビール、発泡酒、スピリッツ、ウオッカまたはそれらの仕掛品が挙げられる。これらの製造方法は常法に従えばよい。植物原料で樽を成形し、その中に溶媒を注入して抽出を行う場合には、溶媒として、エタノール含有物を蒸留したものを好適に用いることができる。ここでいう、エタノール含有物を蒸留したものとは、エタノールを含有する液を蒸留して得られる蒸留物をいう。具体的には、麦芽、米、ブドウ等を原料の一部としてとして糖化、醗酵させて得られるエタノール含有物を、単式蒸留または複式蒸留して得ることができる。例えば、焼酎、ウォッカ、ウイスキー貯蔵前原酒（モルトウイスキーの原酒のニューポット、グレンウイスキーの原酒のニューメイク）、ブランデー貯蔵前原酒（ヌーベル）、を用いるのが好ましい。中でも、ウイスキー貯蔵前原酒、ブランデー貯蔵前原酒を好適に用いることができる。これらの製造方法は常法に従えばよい。この場合には、抽出条件は室温で約半年〜３０年程度とすることが好ましい。 Accordingly, when ethanol is used as the lower alcohol, for example, an aqueous ethanol solution obtained by mixing an industrial reagent with water may be used, or various alcohol products and work-in-process products thereof may be used. For example, brandy, whiskey, shochu, sake, beer, sparkling liquor, spirits, vodka or work in progress thereof can be mentioned. These production methods may follow conventional methods. When a barrel is formed from plant raw materials and extraction is performed by injecting a solvent therein, a product obtained by distilling an ethanol-containing material can be suitably used as the solvent. The term “distilled ethanol-containing material” as used herein refers to a distillate obtained by distilling a solution containing ethanol. Specifically, an ethanol-containing product obtained by saccharification and fermentation using malt, rice, grapes and the like as a part of raw materials can be obtained by single distillation or double distillation. For example, it is preferable to use shochu, vodka, raw liquor before storage of whiskey (new pot of malt whiskey original liquor, new make of raw whiskey of Glen whiskey), and original liquor before brandy storage (nouvelle). Among them, whiskey pre-stored liquor and brandy pre-stored raw liquor can be preferably used. These production methods may follow conventional methods. In this case, it is preferable that the extraction conditions are about half a year to 30 years at room temperature.
本発明で原料として用いられる植物の溶媒による抽出方法としては、特に限定されるものではなく、溶媒を上記植物原料と接触させることにより行われる。溶媒中に原料を浸漬させるか、あるいは、植物原料を用いて樽等の容器を成形しその中に溶媒を注入してもよい。静置保存してもよいし、加熱還流や浸漬抽出など、抽出様式は公知手段に従い所望に応じて適宜設定することができる。抽出は常温で行われても加温で行われてもよい。抽出温度は特に限定されないが、操作上、溶媒の沸点以下であることが好ましい。抽出に要する時間は、温度条件や抽出方法にもよるが、通常約３０分程度以上である。抽出時間の上限は特に制限されないが、約３０年程度で充分な場合が多い。もちろん、本発明では３０年以上でもよい。 The extraction method using a plant solvent used as a raw material in the present invention is not particularly limited, and the extraction is performed by bringing the solvent into contact with the plant raw material. The raw material may be immersed in a solvent, or a container such as a barrel may be formed using a plant raw material, and the solvent may be injected therein. It may be stored at rest, and the extraction mode such as heating under reflux and immersion extraction can be appropriately set according to the known means as desired. Extraction may be performed at room temperature or by heating. The extraction temperature is not particularly limited, but is preferably not higher than the boiling point of the solvent in operation. The time required for the extraction is usually about 30 minutes or more although it depends on the temperature condition and the extraction method. The upper limit of the extraction time is not particularly limited, but about 30 years is often sufficient. Of course, in this invention, 30 years or more may be sufficient.
本発明によれば、上記抽出後、公知の手段に従って、ブナ科コナラ属植物、その処理物またはその加工品を、香味改善作用を有する抽出液と分離する。分離手段としては、公知手段に従ってよく、例えば遠心分離、ろ過などが挙げられる。 According to the present invention, after the extraction, according to known means, the beech family Quercus plant, its processed product or its processed product is separated from the extract having a flavor improving action. As the separation means, known means may be used, and examples thereof include centrifugation and filtration.
精製抽出物
本発明の精製抽出物は、上記のようにして得られたブナ科コナラ属植物の溶媒抽出液を精製することにより得られる。ここで、この精製抽出物とは、溶媒抽出液を多孔質樹脂に吸着させ、エタノールで溶離して得られる樹脂吸着エタノール溶離成分の一部又は全部を、ブナ科コナラ族植物の溶媒抽出液から選択的に除去したものをいう。
Purified extract The purified extract of the present invention can be obtained by purifying the solvent extract of the beech family Quercus plant obtained as described above. Here, the purified extract refers to a part or all of a resin-adsorbed ethanol elution component obtained by adsorbing a solvent extract on a porous resin and eluting with ethanol from a beech family Quercus plant solvent extract. This refers to those that have been selectively removed.
多孔質樹脂としては、スチル−ベンゼン系合成樹脂、特にスチレン−ジビニルベンゼン系合成樹脂（例えば三菱化成工業（株）社製 DIAION HP-10,20,30,40,50 、オルガノ（株）社製アンバーライトXAD-2,4 、或いは住友化学工業（株）社製デュオライトｓシリーズなど）や、デキストラン系合成樹脂（例えばファルマシア社製Sephadex LH-20）を用いることができる。なお、デキストラン系合成樹脂は、これを構成するデキストラン鎖が三次元的に架橋された多糖類的な編目を形成しているから、水酸基に対する炭素原子数割合が比較的大きく、特にLH-20 は、デキストラン鎖のグルコース単位毎にエーテル結合しているハイドロキシプロプル基を有しているから、特に大きい。従って、デキストラン系合成樹脂ゲル、特にLH-20は、親水性、親油性の両方の性質を持ち、吸着性の点に関してみれば、スチレン−ジビニルベンゼン系合成樹脂と同様と考えることができるが、現在のところ、経済性の観点から、スチレン−ジビニルベンゼン系合成樹脂を好適に用いることができる。 As the porous resin, a still-benzene synthetic resin, particularly a styrene-divinylbenzene synthetic resin (for example, DIAION HP-10, 20, 30, 40, 50 manufactured by Mitsubishi Kasei Kogyo Co., Ltd., manufactured by Organo Co., Ltd.) Amberlite XAD-2, 4 or Duolite s series manufactured by Sumitomo Chemical Co., Ltd.) or a dextran-based synthetic resin (for example, Sephadex LH-20 manufactured by Pharmacia) can be used. The dextran-based synthetic resin forms a polysaccharide stitch in which the dextran chains constituting the dextran chain are three-dimensionally cross-linked. Therefore, the ratio of the number of carbon atoms to the hydroxyl group is relatively large. Particularly, since it has a hydroxypropyl group having an ether bond for each glucose unit of the dextran chain, it is particularly large. Accordingly, the dextran-based synthetic resin gel, particularly LH-20, has both hydrophilic and lipophilic properties, and can be considered the same as the styrene-divinylbenzene-based synthetic resin in terms of adsorptivity. At present, a styrene-divinylbenzene synthetic resin can be suitably used from the economical viewpoint.
ここで、本発明における精製抽出物の製造方法の一例を示す。ブナ科コナラ属植物（スパニッシュオーク）を６０％エタノール水溶液により抽出して溶媒抽出液を調製する。この抽出液をスチレン−ジビニルベンゼン系合成樹脂（三菱化成工業（株）社製 DIAION HP-20）に通液し、透過液を回収する。次に、当該樹脂に６０％エタノール水溶液を通液して洗浄する。本発明の精製抽出物は、上記透過液のみを使用してもよいし、収率を考慮して、透過液と洗浄液とを合わせて使用してもよい。 Here, an example of the manufacturing method of the refined extract in this invention is shown. A beech family Quercus plant (Spanish oak) is extracted with a 60% aqueous ethanol solution to prepare a solvent extract. This extract is passed through a styrene-divinylbenzene synthetic resin (DIAION HP-20 manufactured by Mitsubishi Kasei Kogyo Co., Ltd.), and the permeate is collected. Next, the resin is washed by passing a 60% aqueous ethanol solution. In the purified extract of the present invention, only the permeate may be used, or the permeate and the washing liquid may be used in combination in consideration of the yield.
このようにして得られた精製抽出物は、液体状のまま呈味向上用組成物として使用してもよいし、この液体状の精製抽出物を濃縮または乾燥して、濃縮物や乾燥物（濃縮乾固物）として使用してもよい。濃縮は常圧または減圧下に行われる。濃縮によって濃縮液の容積を約５〜７０容量％、好ましくは約１０〜５０容量％に減少させるのがよい。乾固物は、液体状の精製抽出物から溶媒を好ましくは減圧下に蒸発させることによって得られる。
アルコール飲料の呈味向上剤
本発明の精製抽出物は、アルコール飲料の呈味向上剤として用いることができる。アルコール飲料に添加して、その呈味を向上させたアルコール飲料として好適に用いることができる。アルコール飲料としては、ブランデー、ジン、ウォッカ、テキーラ、ラム、ビール、ワイン、清酒、ウイスキー、焼酎、チューハイ、カクテル、果実酒等が挙げられる。
The purified extract thus obtained may be used as a composition for improving taste in a liquid state, or the liquid purified extract is concentrated or dried to obtain a concentrate or a dried product ( It may be used as a concentrated dried product). Concentration is performed under normal pressure or reduced pressure. Concentration may reduce the volume of the concentrate to about 5-70% by volume, preferably about 10-50% by volume. The dried product is obtained by evaporating the solvent from the liquid purified extract, preferably under reduced pressure.
Taste improving agent for alcoholic beverages The purified extract of the present invention can be used as a taste improving agent for alcoholic beverages. It can be suitably used as an alcoholic beverage that has been added to an alcoholic beverage to improve its taste. Examples of alcoholic beverages include brandy, gin, vodka, tequila, rum, beer, wine, sake, whiskey, shochu, chuhai, cocktail, and fruit wine.
本発明の精製抽出物は、容器詰された飲料、特にＲＴＤ（Ready to Drink）飲料に好適に用いることができる。 The purified extract of the present invention can be suitably used for container-packed beverages, particularly RTD (Ready to Drink) beverages.
以下、本発明を実施例に基づいてさらに詳細に説明するが、本発明はこれらの実施例によってなんら限定されるものではない。
［試験例１］オーク材の溶媒抽出物の製造
樽材として用いられるホワイトオーク及びスパニッシュオークを用い、これらの溶媒抽出物物を調製した。まず、これらの樽材（新材）を爆砕機にかけ、おが屑状に破砕した。このおが屑状にした樽材１００ｋｇを、連続式焙煎機を用いて２００℃で３０分間加熱焙煎した。この焙煎した樽材１００ｋｇを６０％エタノール水溶液２０００Ｌに浸漬し、８０℃で２４時間還流抽出した。これを濾過して抽出液を分離し、ロータリーエバポレーターで加熱濃縮した後、凍結乾燥して溶媒抽出物（乾固物）を得た。この乾固物３ｍｇを、ウイスキー原酒に添加し、ウイスキーの呈味向上効果を、専門パネラー３名により官能評価した。評価は、溶媒抽出物無添加のウイスキーを０点とし、−２点（極めて劣る）、−１点（劣る）、０点（変わらない）、＋１点（優れている）、＋２点（極めて優れている）の５点法により行った。結果を表１に示す（表中の値は、平均値）。
EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited at all by these Examples.
[Test Example 1] Production of oak solvent extract These solvent extracts were prepared using white oak and spanish oak used as barrel materials. First, these barrel materials (new materials) were put into a blasting machine and crushed into sawdust. 100 kg of this sawdust-like barrel was roasted by heating at 200 ° C. for 30 minutes using a continuous roasting machine. 100 kg of the roasted barrel material was immersed in 2000 L of a 60% aqueous ethanol solution and extracted by refluxing at 80 ° C. for 24 hours. This was filtered to separate the extract, concentrated by heating with a rotary evaporator, and then freeze-dried to obtain a solvent extract (dried product). 3 mg of this dried product was added to whiskey raw liquor, and the taste improvement effect of whiskey was sensorially evaluated by three specialized panelists. Evaluation was made with 0 as the whiskey with no solvent extract added, -2 points (very poor), -1 point (poor), 0 points (no change), +1 point (excellent), +2 points (very good) The five-point method is used. The results are shown in Table 1 (values in the table are average values).
表１に示されるように、スパニッシュオークを用いると、アルコール飲料（ウイスキー）の呈味をより改善することがわかった。
［実施例１］精製抽出物の製造
試験例１で得られたスパニッシュオークの６０％エタノール水溶液抽出液（試料A）について、多孔質樹脂を用いた処理を行った。
As shown in Table 1, it was found that when Spanish oak was used, the taste of an alcoholic beverage (whiskey) was further improved.
[Example 1] Manufacture of purified extract The 60% ethanol aqueous extract of Spanish oak obtained in Test Example 1 (sample A) was treated with a porous resin.
まず、試料Aを、スチレン−ジビニルベンゼン系合成樹脂（三菱化成工業（株）社製 DIAION HP-20）に通液し、透過液を回収した。次に、６０％エタノール水溶液を通液して樹脂を洗浄し、その洗浄液を回収した（透過液を洗浄液を合わせて、試料Bとする）。その後、樹脂に９９％エタノールを通液し、樹脂吸着された成分を溶離させ、この溶出液を回収した（試料C）。 First, sample A was passed through a styrene-divinylbenzene synthetic resin (DIAION HP-20 manufactured by Mitsubishi Kasei Kogyo Co., Ltd.), and the permeate was collected. Next, the resin was washed by passing a 60% aqueous ethanol solution, and the washing solution was collected (the permeate was combined with the washing solution to form Sample B). Thereafter, 99% ethanol was passed through the resin to elute the resin-adsorbed components, and the eluate was collected (sample C).
試料Ａ，Ｂ及びＣをロータリーエバポレーターで加熱濃縮した後、凍結乾燥して溶媒抽出物（乾固物）を得た（試料Ａ〜Ｃから得られた乾固物を、それぞれ乾燥物Ａ、Ｂ、Ｃと称する）。この乾固物３ｍｇを、ウイスキーの水割り１Ｌに添加し、ウイスキーの呈味向上効果を官能により評価した。評価は、試験例１と同様に５点法により行った。表２に結果を示す。 Samples A, B and C were heated and concentrated with a rotary evaporator, and then lyophilized to obtain solvent extracts (dried products) (the dried products obtained from samples A to C were dried products A and B, respectively). , Referred to as C). 3 mg of this dried product was added to 1 L of whiskey water, and the taste improvement effect of whiskey was evaluated by sensory evaluation. Evaluation was carried out by the 5-point method as in Test Example 1. Table 2 shows the results.
表２より、乾燥物Ａ(多孔質樹脂処理なし)及び乾燥物Ｂ（樹脂の非吸着部分）を添加したウイスキーの水割りは、無添加のものよりも香味がよくなること、特に乾燥物Ｂを添加した場合にその効果が高いことが明らかとなった。一方、乾燥物Ｃ（樹脂の吸着部分）を添加したウイスキー水割りは、無添加のものよりも香味が悪くなった。従って、オーク材の６０％アルコール抽出物の場合、スチレン−ジビニルベンゼン系合成樹脂の吸着部分（乾燥物Ｃ）に、「えぐみ」、「苦味」、又は「渋味」を呈する呈味劣化物質が高濃度で存在すること、および、吸着部分を除去した非吸着部分（乾燥物Ｂ）を添加した飲料において「甘さ」を含めた香味が向上することが明らかとなった。
［実施例２］
実施例１で製造した試料Ａ及び試料Ｂの乾固物３ｍｇを次の１）〜２１）の２１種類の飲料各１Ｌに添加し、乾固物の添加による呈味改善効果を官能評価により評価した。評価方法は、実施例１と同様に、乾固物を添加していない（無添加）試料を０点とした−２点〜＋２点の５点法で行った。
From Table 2, whiskey water split with dry matter A (no porous resin treatment) and dry matter B (non-adsorbed part of resin) added a flavor that was better than the additive-free product, especially dry matter B was added. It has become clear that the effect is high. On the other hand, the whiskey water split to which the dried product C (resin adsorbing part) was added had a worse flavor than the additive-free one. Therefore, in the case of a 60% alcohol extract of oak, a taste-deteriorating substance exhibiting “Egumi”, “Bitterness”, or “Astringency” in the adsorbed part (dried product C) of the styrene-divinylbenzene synthetic resin. Was found to be present at a high concentration, and the flavor including “sweetness” was improved in the beverage added with the non-adsorbed part (dried product B) from which the adsorbed part was removed.
[Example 2]
3 mg of the dried products of Sample A and Sample B produced in Example 1 were added to each 1 L of the following 21 types of beverages 1) to 21), and the taste improvement effect by adding the dried product was evaluated by sensory evaluation. did. As in Example 1, the evaluation method was performed by a 5-point method of -2 to +2 points, with 0 as a sample to which no dried product was added (no addition).
１）渋み、収斂味のあるウイスキー原酒（サントリー株式会社）、２）ウイスキー（サントリー株式会社製、『角』）、３）ブランデー（サントリー株式会社製）、４）スピリッツ（サントリー株式会社製）、５）リキュール（サントリー株式会社製）、６）チューハイ（サントリー株式会社製）、７）焼酎（サントリー株式会社製）、８）ビール（サントリー株式会社製：「モルツ（登録商標）」）、９）発泡酒（サントリー株式会社製：「マグナムドライ（登録商標）」）、１０）ワイン（サントリー株式会社製）、１１）緑茶、１２）紅茶、１３）コーヒー、１４）炭酸飲料、１５）果汁飲料、１６）野菜飲料、１７）乳飲料、１８）牛乳、１９）アイスクリーム、２０）こんにゃく飲料、２１）日本酒（白鶴鶴酒造株式会社製、商品名：白鶴（登録商標））。 1) Whiskey raw sake with astringency and astringency (Suntory Co., Ltd.), 2) Whiskey (Suntory Co., Ltd., “Kaku”), 3) Brandy (Suntory Co., Ltd.), 4) Spirits (Suntory Co., Ltd.), 5) Liqueur (manufactured by Suntory Ltd.), 6) Chu-Hi (manufactured by Suntory Ltd.), 7) Shochu (manufactured by Suntory Ltd.), 8) Beer (manufactured by Suntory Ltd .: “Mortz (registered trademark)”), 9) Happoshu (manufactured by Suntory Ltd .: “Magnum Dry (registered trademark)”), 10) wine (manufactured by Suntory Ltd.), 11) green tea, 12) black tea, 13) coffee, 14) carbonated beverage, 15) fruit juice beverage, 16) Vegetable drink, 17) Milk drink, 18) Milk, 19) Ice cream, 20) Konjac drink, 21) Sake (manufactured by Hakutsuru Tsuru Shuzo Co., Ltd., product) : White Crane (registered trademark)).
結果を、表３に示す。 The results are shown in Table 3.
樽材抽出物の添加により、アルコール飲料の呈味が向上し、特に乾燥物Ｂの添加により顕著に向上した。天然水では、全く味に変化がないものの、ウイスキー原酒、ブランデー、日本酒ではその効果が大きかった。また、アルコール飲料に限らず、日本茶などの飲食品においても乾燥物Ｂの呈味向上効果が確認された。
［実施例３］
実施例１で製造した試料Ｂの固形乾燥物３ｍｇを、水割り用の水１Ｌ又はソーダ水１Ｌに添加し、この水でアルコール飲料の水割りを調製した（アルコール飲料：水＝１：２、アルコール飲料：ソーダ水＝１：３）。固形乾燥物の添加による呈味改善効果を官能評価により評価した。評価方法は実施例１及び２と同様である。表４に、評価結果を示す。
The taste of the alcoholic beverage was improved by the addition of the barrel material extract, and in particular, the addition of the dried product B was significantly improved. Although there was no change in taste with natural water, whiskey raw sake, brandy, and sake had a great effect. Moreover, the taste improvement effect of the dry matter B was confirmed not only in alcoholic beverages but in foods and drinks such as Japanese tea.
[Example 3]
3 mg of the solid dried product of sample B produced in Example 1 was added to 1 L of water for water splitting or 1 L of soda water, and a water split for alcoholic beverages was prepared with this water (alcoholic beverages: water = 1: 2, alcoholic beverages). : Soda water = 1: 3). The taste improvement effect by addition of a solid dried product was evaluated by sensory evaluation. The evaluation method is the same as in Examples 1 and 2. Table 4 shows the evaluation results.
通常の水割りと比較して、本発明の精製抽出物を添加した水又はソーダ水で調製したアルコール飲料が、無添加の水又はソーダ水を用いて製造されたアルコール飲料と比較して、香味の点で優れていた。
［実施例４］
実施例１で製造した試料Ｂの固形乾燥物３ｍｇを、飲料抽出用の水（温水）に添加し、その水を用いて、緑茶、紅茶又はコーヒーのティーパックからそれぞれの飲料を製造した。また、対象として、固形乾燥物Ｂを添加していない通常の水（温水）で抽出した飲料を製造した。固形乾燥物の添加による呈味改善効果を官能評価により評価した。評価方法は実施例１及び２と同様である。
Compared to ordinary water split, alcoholic beverages prepared with water or soda water with the purified extract of the present invention added, compared with alcoholic beverages produced using additive-free water or soda water, Excellent in terms.
[Example 4]
3 mg of the solid dry product of Sample B produced in Example 1 was added to water for beverage extraction (warm water), and each beverage was produced from a tea pack of green tea, black tea or coffee using the water. Moreover, the drink extracted with the normal water (warm water) which does not add the solid dry matter B was manufactured as object. The taste improvement effect by addition of a solid dried product was evaluated by sensory evaluation. The evaluation method is the same as in Examples 1 and 2.
表５に評価結果を示す。通常の水で抽出した場合と比較して、本発明の樽剤抽出物のカラム処理物（固形乾燥物）を添加した水（温水）で抽出した飲料は、香味の点で優れていた。 Table 5 shows the evaluation results. Compared with the case where it extracted with normal water, the drink extracted with the water (warm water) which added the column processed material (solid dry matter) of the barrel extract of this invention was excellent in the point of flavor.
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| JP6930803B2 (en) * | 2016-06-24 | 2021-09-01 | キリンホールディングス株式会社 | Beer taste beverage |
| JP7218081B2 (en) * | 2016-06-24 | 2023-02-06 | キリンホールディングス株式会社 | beer-taste beverages |
| JP7218080B2 (en) * | 2016-06-24 | 2023-02-06 | キリンホールディングス株式会社 | beer-taste beverages |
| JP2017225427A (en) * | 2016-06-24 | 2017-12-28 | キリン株式会社 | Method for producing a beer taste beverage |
| GB201811926D0 (en) * | 2018-07-20 | 2018-09-05 | Nicoventures Trading Ltd | Aerosolisable formulation |
| JP2020039305A (en) * | 2018-09-11 | 2020-03-19 | サントリーホールディングス株式会社 | Oak chip exudate-containing fruit wine |
| JP7445414B2 (en) * | 2019-11-18 | 2024-03-07 | サッポロビール株式会社 | Alcoholic beverages and methods for improving the flavor of alcoholic beverages |
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| JPS57125674A (en) * | 1981-01-28 | 1982-08-05 | Kikkoman Corp | Preparation of flavor and food or beverage with good flavor |
| JPS61195683A (en) * | 1985-02-22 | 1986-08-29 | Ichiro Katada | Method for improving taste and flavor of distilled liquor |
| JPH07100008B2 (en) * | 1988-06-27 | 1995-11-01 | 長谷川香科株式会社 | Method for producing natural bitter substances |
| JPH03183453A (en) * | 1989-09-08 | 1991-08-09 | Maremitsu Izumitani | Degustation improver containing tannin as principal ingredient, quality of taste-improving method and food having quality of taste improved by tannin |
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